I eat this as a comfort food/breakfast or when I am feeling the need for a "Pick me Up". The calorie content is less than 300.
1 cup Greek style Plain Yogurt (or make your own)
1/2 cup of fresh mixed berries-blackberries, blueberries, raspberries
4 splendas
2 Tbsp. honey
1 Tbsp Agave Nectar
1/4 cup Bare Naked Granola Cereal Or a market fresh granola
1/4 cup sliced almonds
1/4 cup walnuts
1/2 cup miniature chocolate chips
Sprinkle splendas over washed berries and set aside.
In a parfait glass cup or pretty glass spoon out 1/4 of the yogurt. Drizzle with some of the honey, add some berries, sprinkle with granola, chocolate chips and nuts. Repeat these steps 3 more times.
Add the Agave Nectar on top and Enjoy!
The Fryegirl 2 U
Monday, January 4, 2010
South of the Border Egg White Omelette
I Love this omelette! I absolutely promise you that you will not miss the yolk! I decided to eat healthier this past Sept. 09. I enjoy eating an omelette almost every morning. Enjoy!
1/2 cup of egg whites
handful of sliced mushrooms
1/4 cup chopped green pepper
1/4 cup chopped green scallions
1 slice of Baby Swiss Cheese
1 slice of Brie
1/2 cup fresh hot salsa (heat in microwave about a minute, set aside)
2 tsp. Smart Balance margerine
Pam Cooking Spray-Butter
Salt/pepper (Lawrey's Seasoned Salt)
In a large skillet, spray skillet with Pam Cooking spray. Heat-med/high. Add margarine and melt in the skillet. Add mushrooms and sprinkle lightly with salt. Saute' for about 2 minutes. Add remaining vegetables. Saute' additional 1-2 minutes. Pour egg whites on top of vegetables. Sprinkle very lightly with salt and pepper. When the edges have set, add the cheese. Tilt pan back and forth, letting egg white mixture cook. Cook egg whites/veggies for about 2-3 minutes, then fold and flip onto plate. I like to plate the salsa first, then place omelette on top. Either way, it's good!
Helpful Hint:
I chop up 2 bell peppers, 1 bunch of scallions and one jalpeno pepper and place into a plastic container. I then take a brown paper bag and place 8 oz. of mushrooms inside and into a container. All of this is refrigerated and good for up to one week. I can whip an omelette out in less than 5 minutes!
The Fryegirl 2U
1/2 cup of egg whites
handful of sliced mushrooms
1/4 cup chopped green pepper
1/4 cup chopped green scallions
1 slice of Baby Swiss Cheese
1 slice of Brie
1/2 cup fresh hot salsa (heat in microwave about a minute, set aside)
2 tsp. Smart Balance margerine
Pam Cooking Spray-Butter
Salt/pepper (Lawrey's Seasoned Salt)
In a large skillet, spray skillet with Pam Cooking spray. Heat-med/high. Add margarine and melt in the skillet. Add mushrooms and sprinkle lightly with salt. Saute' for about 2 minutes. Add remaining vegetables. Saute' additional 1-2 minutes. Pour egg whites on top of vegetables. Sprinkle very lightly with salt and pepper. When the edges have set, add the cheese. Tilt pan back and forth, letting egg white mixture cook. Cook egg whites/veggies for about 2-3 minutes, then fold and flip onto plate. I like to plate the salsa first, then place omelette on top. Either way, it's good!
Helpful Hint:
I chop up 2 bell peppers, 1 bunch of scallions and one jalpeno pepper and place into a plastic container. I then take a brown paper bag and place 8 oz. of mushrooms inside and into a container. All of this is refrigerated and good for up to one week. I can whip an omelette out in less than 5 minutes!
The Fryegirl 2U
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